High-tea-polyphenol black tea enzyme and preparation method thereof

Abstract

The invention discloses a high-tea-polyphenol black tea enzyme and a preparation method thereof. The high-tea-polyphenol black tea enzyme comprises 1 part of black tea instant tea powder, 6 parts of probiotics; 20 parts of sucrose; and 400 parts of water. The preparation method comprises the following steps: preparing black tea soup, preparing mixed black tea soup, and performing fermenting, filtering, concentrating and drying. The prepared black tea enzyme not only increases the utilization rate of tea leaves, but also increases the utilization rate of nutrient elements in black tea, and effectively exerts the health-care effect of the black tea; the black tea enzyme prepared from the high-tea-polyphenol instant black tea powder combines the pharmacological action of plants and the nutritional and health-care functions of enzyme food, the fermentation mode enriches the flavors of black tea and enzyme, and the preparation process is simple and convenient.

Description

technical field [0001] The invention relates to a high-tea polyphenol black tea enzyme and a preparation method thereof, belonging to the technical field of tea deep processing. Background technique [0002] Black tea is a fully fermented tea, which is made from the fresh leaves of tea trees suitable for making black tea through a series of processes such as withering, rolling, fermentation, and drying. Due to the health care function of tea, and black tea accounts for 75% of the world's tea market, black tea is becoming more and more important in national life. Many studies have shown that black tea contains tea polyphenols, thearubigins, theaflavins, caffeine and Various active substances such as tea polysaccharides, among which the raw materials of black tea are usually high tea polyphenol varieties. Tea polyphenols are the main components that form the taste of tea, and are also an important component of tea with good physiological and health care functions. Tea polyphe...

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Problems solved by technology

[0005] In recent years, the research on enzyme food processing technology has received more and more attention, such as: the research and development of Chuju fruit enzyme (Zhang Weihong et al., 2018), the quality research of hawthorn enzyme (Zhang Qiao et al., 2020), but the tea enzyme There are few related studies

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